Seafood platter

Seafood platter

Total: 1 hr 20 min. | Active: 20 min.
lactose-free, Low Carb
Nutritional value / person: 327 kcal
, Fat: 15 g
, Carbohydrate: 8 g
, Protein: 39 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

4 tbsp soy sauce
4 garlic cloves, squeezed
2 cm ginger, finely chopped
2 sticks lemongrass, core finely chopped
½ tsp chilli flakes
1 mackerel
4 sardines (MSC)
4 pre-cooked octopus tentacles
4 unpeeled raw jumbo prawns (organic)
250 g calamari rings

Celery vinaigrette

1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp white balsamic vinegar
2 tbsp olive oil
4 sprigs coriander, leaves torn off
200 g celery, thinly sliced
salt and pepper to taste

To serve

1 lime, thinly sliced
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How it's done

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Marinade

In a small bowl, mix the soy sauce with all the other ingredients up to and including the chilli flakes. Rinse the mackerel and sardines (inside and out) in cold water, pat dry, arrange on a platter. Add the octopus, prawns and calamari rings, coat with the marinade, cover and marinate in the fridge for approx. 1 hr.

Celery vinaigrette

Mix the lime zest and juice with the balsamic, oil and coriander. Add the celery, mix, season.

Charcoal/gas/electric grill

Set aside the sardines. Grill the seafood over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Add the sardines, grill for approx. 4 mins. on each side.

To serve

Arrange the seafood on the platter, serve with the celery vinaigrette and lime wedges.

Good to know
Serve with: Pasta, slices of toast, grilled accompaniments

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